Given how large Spain looms in modern cooking, it’s a wonder we don’t see more openings, or rather reopenings, like Suba, announced by Rob and Robin in this week’s issue. Recently, S. Pellegrino again pronounced El Bulli the best restaurant in the world, and the kind of food that chef Seamus Mullen is introducing on Suba’s ambitious new menu shows off that world-conquering energy. (Mullen, before opening Boqueria and Suba, worked in some of the best restaurants in Spain.) “We're trying for something a little more complex than we do at Boqueria,” he says. Modern Spanish food has been here before but never really took off. Suba may be the one to finally make it happen.
Restaurant Openings: FR.OG, Suba, Móle, and Paradou Marché. [NYM]
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考虑到西班牙在现代烹饪界的影响力，我们没有看到更多的空缺，或者说是重新空缺，这是一个奇迹Suba由罗伯和罗宾在本周的杂志中宣布。最近，佩莱格里诺(S. Pellegrino)再次宣布El Bulli是世界上最好的餐厅，主厨谢默斯·穆伦(Seamus Mullen)将在苏巴雄心勃勃的新餐厅推出这种食物菜单展示了征服世界的能量。(马伦，开场前利塞和苏巴(Suba)，他曾在西班牙最好的几家餐厅工作过)“我们在尝试一些比波盖利亚更复杂的东西，”他说。现代西班牙菜以前也在这里出现过，但从未真正流行起来。苏巴可能是那个最终成功的人发生。
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